Cranberry Orange Bundt Cake recipe
A cozy, citrus-kissed Bundt cake that blends tart cranberries, fresh orange zest, and a swirl of cinnamon sweetness. Moist, buttery, and perfect for any holiday or cozy afternoon treat.
Equipment
- 10-inch Bundt pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tbsp fresh orange zest about 1–2 oranges
- 3 eggs room temperature
- 3/4 cup sour cream full-fat, room temperature
- 2 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup fresh orange juice freshly squeezed
- 1 1/2 cups cranberries fresh or frozen
Cinnamon Swirl Filling
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Orange Glaze
- 1 cup confectioners’ sugar sifted
- 2–3 tbsp fresh orange juice to desired consistency
Instructions
- Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan, making sure every ridge is well coated.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter, brown sugar, granulated sugar, and orange zest together until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in sour cream and vanilla extract until combined. The batter may look slightly curdled — that's okay.
- Add dry ingredients to the wet mixture, then pour in milk and orange juice. Mix until just combined. Fold in cranberries gently.
- In a small bowl, combine brown sugar and cinnamon for the swirl. Pour half the batter into the prepared pan, sprinkle cinnamon sugar over it, then top with remaining batter. Smooth top gently.
- Bake for 55–70 minutes or until a toothpick comes out with a few moist crumbs. Let the cake cool in the pan for 1 hour.
- Invert the cooled cake onto a serving plate. Whisk glaze ingredients together until smooth, then drizzle over the cake. Let set before serving.
Notes
For the best release, grease the pan thoroughly and cool the cake exactly one hour before inverting. Use fresh orange juice for the brightest flavor and whole or chopped cranberries for varied texture.